Lactosum , anhydrous , AR,98% , 63-42-3

Synonym(s):
Lactose;Lactosum

CAS NO.：63-42-3

Empirical Formula: C12H22O11

Molecular Weight: 342.3

MDL number: MFCD00151251

EINECS: 200-559-2

PRODUCT Properties

• Melting point: 222.8°C
• Boiling point: 397.76°C (rough estimate)
• Density: 1.5300
• refractive index: 1.5376 (estimate)
• storage temp.: 2-8°C
• solubility: Freely but slowly soluble in water, practically insoluble in ethanol (96 per cent).
• form: Powder
• pka: 12.39±0.20(Predicted)
• color: White to Off-white
• Odor: Mildly sweet taste.
• optical activity: Alpha form +85.0 → +52.6 Beta form +34.9 → +55.4
• Water Solubility: 5-10 g/100 mL at 20 ºC
• BRN: 93796
• Stability: Stable. Incompatible with strong oxidizing agents.
• LogP: -3.391 (est)

Description and Uses

Lactose is a disaccharide carbohydrate that occurs in mammalian milk except that of the whale and the hippopotamus. it is princi- pally obtained as a cows’ milk derivative. it is also termed milk sugar and it is a reducing sugar consisting of glucose and galactose. its most common commercial form is alpha-monohydrate, with the beta-anhydride form available to a lesser extent. all forms in solution will equilibrate to a beta:alpha ratio of 62.25:37.75 at 0°c. it is about one-sixth as sweet as sugar and is less soluble. it functions as a flow agent, humectant, crystallization control agent, and sweetener. it is used in baked goods for flavor, browning, and tenderizing and in dry mixes as an anticaking agent.

Safety

• Safety Statements: 24/25
• WGK Germany: 2
• RTECS: OD9625000
• TSCA: Yes
• HS Code: 17021100